Harissa Red Lentil Patties with Herbed Yogurt Sauce

Course Entrees
Difficulty Moderate
Pulse Type Lentils
Specialty Diet Gluten Free, Vegetarian
Occasion 4th of July, Canada Day, Memorial Day
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4



  • 1 cup lentils, red cooked
  • 1 tbsp harissa paste
  • 1 tbsp tahini
  • 2 tbsp ground flax (flour or breadcrumbs would work)
  • 2 carrot shredded
  • 1/2 onion red; diced
  • 2 cloves garlic (1 tsp minced garlic)
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/2 lemon juiced
  • 1 eggs (or flax egg if vegan)
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 1/4 cup cilantro chopped
  • salt pink; to taste
  • pepper to taste

Herbed Yogurt Sauce

  • 1/2 cup yogurt Greek
  • 1 clove garlic (1/2 tsp. minced garlic)
  • 1/2 lemon juiced
  • 2 tbsp cilantro chopped
  • 1 tbsp dill chopped


  1. Cook the dried lentils according to the package. Set them aside to cool completely.
  2. To a bowl, combine all ingredients for the patties with the cooked red lentils. NOTE: you may need to add more flaxseed/or flour as needed. Make patties out of the mixture.
  3. Heat a cast iron skillet with coconut oil and cook the patties for 4-5 minutes each side. May cover with a lid while cooking.
  4. Meanwhile, mix all Herbed Yogurt ingredients together in a bowl.
  5. Remove patties from the skillet and let them cool for a few minutes. Serve on a bun with the Herbed Yogurt Sauce. Enjoy!